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Prep
Difficulty
Easy
Time
Estimate
45 mins
Bring water to a boil. Make the pesto. Devein and clean up the shrimp. Whip up the yogurt basil aioli. Add the pasta to the water. Chop the zucchini and prepare the tomatoes. Pour the pasta and water over the zucchini slices. Toss with the pesto. Set aside to cool. Grill the shrimp and serve with the room temperature pasta salad and aioli.
When basil is fresh for the picking, so are the tomatoes and zucchini that accompany this dish. Make it ahead and enjoy as leftovers for lunch. This is an excellent main dish, but can also be a side dish at a picnic or barbeque. This simply calls for pesto. Use our homemade version or purchase pre-made in the deli section. Try to avoid the jarred pesto as the flavor and color diminishes in jars.
Aioli is a beautiful condiment, similar to a homemade mayonnaise typically flavored with delicate & delightful oils. This slight variation uses yogurt for its acidophilus boosting elements. Pair it with the tastiest mayo you can find. If you are dairy-free, use all mayo. If you avoid mayonnaise, try all yogurt. Anyway you try it, this is perfect for smearing on sandwiches or dipping veggies.
To cook shrimp you basically drop it on the grill, flip and serve in just mere minutes. Threading these succulent little guys onto wooden skewers will guarantee they don’t drop through any grates.
